Roasted Brussels Sprouts

Roasted Brussels Sprouts (serves 4 normally, but 6 to 8 as part of a Thanksgiving meal)

2 tbls. good olive oil

A big pinch of Kosher salt

1 lb. Brussels sprouts, trimmed and halved

½ cup raisins

optional: a handful of roasted prosciutto*

Mix together olive oil and salt in medium mixing bowl. Add Brussels sprouts and mix well. Line a baking sheet with foil and Pam it. Spread out Brussels sprouts in a single layer, cut side down. Cook in a preheated 400°F oven for 25 minutes or until browned on the bottom and tender in the middle. Mix with raisins, and prosciutto if using.

*Bake the prosciutto on a foil-lined baking sheet at 350°F for 10 to 12 minutes or until completely crisp. It’s no problem if the oven is needed at a different temperature. Just adjust the temp and time as you would for the Brussels Sprouts – higher, then shorter or lower, then longer.

Recipe from Food Network Musings. All rights reserved. Please don't use my photos or other content without my permission.